skish
IT

Whole wheat pasta with mangetout, lemon and ricotta salata

Crisp mangetout, lemon zest and ricotta salata: light spring eating.

  • 20 min
  • 1 serving
  • Vegetarian
  • Italian cuisine
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Whole wheat pasta with mangetout, lemon and ricotta salata

Per serving

Calories
461 kcal
Protein
17.7 g
Carbohydrates
64.3 g
Fat
15.4 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Whole wheat pasta80 g
  • Snow peas150 g
  • Ricotta salata20 g
  • Lemon zest2 g
  • Extra virgin olive oil2 teaspoons
  • Mintto taste
  • Saltto taste

Contains: gluten, lactose,

In season: April – June

Method

  1. Bring the pasta water to the boil. Wash the mangetout, trim them, pulling off any string along the side, and cut them diagonally into 2–3 cm pieces.
  2. Wash the lemon and grate only the yellow part of the zest; tear the mint leaves.
  3. When the water boils, salt it and cook the wholewheat pasta for the packet time, until al dente; add the mangetout for the last 3 minutes, so they stay green and crisp. Drain everything together.
  4. Dress straight away with the olive oil, the lemon zest and the mint, tossing well.
  5. Finish with the grated ricotta salata.

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